Some nutritional attributes of bambara groundnut as influenced by domestic processing

Bambara groundnut (Vigna subterranean) seeds were subjected to soaking in distilled water for14 hours. In order to perform complete processing, the seeds were cooked until soft. The effect of soaking and/or cooking of the seeds on chemical composition, total energy, antinutritional factors, protein digestibility, mineral contents and extractability and amino acid composition were studied. Most of the seeds nutrients were reduced during soaking and cooking but the total energy was increased. Tannin, polyphenols and phytic acid contents were reduced after soaking and cooking of the seeds with a concomitant increase in protein digestibility. Soaking alone and soaking followed by cooking reduced mineral contents of the seed, but HCl-extractability was significantly (P ≤ 0.05) improved to varying extents. Amino acid composition was slightly increased after soaking and cooking of the seeds. Soaking and/or cooking treatment was thus found to be an effective technique and caused further improvement in the availability of nutrients in bambara seeds.